Moroccan Semolina Bread (Smida)


makes 1 bread

400 gr semolina
250 gr all purpose flour
1 tbsp dry yeast
1 tsp granulated sugar
1 tsp salt
1 tbsp butter
500 ml lukewarm water

More semolina for dusting


1. Line a baking tray with parchment paper and dust with semolina. Set aside.

2. In a large bowl, combine the fine semolina, white flour and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast, sugar, water and butter.
mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 5 to 10 minutes, or until the dough is very smooth and elastic. Cover and let sit for 15 minutes.

3. Shape the dough into a smooth circular mound. Roll the mounds in some coarse or fine semolina, Use the palm of your hand to flatten the dough into large, flat rounds about 1/4" thick.  Place the dough on prepared tray. Cover and let sit for 20 minutes more.

4. Preheat your oven to 225C(435F).

5. Poke the dough with a fork in several places to create steam vents. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are nicely colored and sound hollow when tapped.

You Might Also Like